Get ready to tantalize your taste buds with a vibrant and refreshing dish that captures the essence of the Mediterranean! Our Greek Salad with Oregano Roasted Salmon is not just a meal; it's a culinary journey that brings together the bold flavors of the sea and the crispness of fresh vegetables. Picture this: perfectly roasted salmon infused with aromatic oregano, nestled atop a bed of crunchy romaine, juicy tomatoes, and briny olives, all drizzled with a zesty dressing. With just 35 minutes from prep to plate, this dish is perfect for a quick weeknight dinner or an impressive weekend feast. Dive into this recipe and discover how easy it is to create a healthy, delicious meal that will leave your guests craving more!
Ingredients
- 1 lb salmon fillet
- 1 tablespoon dried oregano
- 4 cups romaine lettuce, chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives
- 1/4 cup red onion, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat the salmon fillet dry with paper towels. Place the salmon on the prepared baking sheet.
- Drizzle 1 tablespoon of olive oil over the salmon. Sprinkle dried oregano, salt, and pepper evenly across the surface of the fish.
- Roast the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- While the salmon is cooking, prepare the salad ingredients. Chop the romaine lettuce and place in a large serving bowl.
- Dice the cucumber, halve the cherry tomatoes, slice the red onion, and add them to the bowl.
- Add Kalamata olives to the salad mix.
- In a small bowl, whisk together the remaining olive oil, red wine vinegar, salt, and pepper to create the dressing.
- Once the salmon is cooked, remove from the oven and let it rest for 2-3 minutes.
- Break the salmon into large flakes using a fork.
- Toss the salad with the prepared dressing.
- Top the salad with the roasted salmon flakes and sprinkle crumbled feta cheese over the top.
- Serve immediately while the salmon is still warm.
Tips
- Choose Fresh Salmon: For the best flavor and texture, opt for fresh, high-quality salmon fillets. Look for vibrant color and a firm texture when selecting your fish.
- Don’t Skip the Resting Time: Allow the salmon to rest for a few minutes after cooking. This helps retain its moisture and makes it easier to flake.
- Customize Your Salad: Feel free to add your favorite salad ingredients, such as bell peppers, avocado, or even chickpeas, to enhance the flavor and nutrition of your Greek salad.
- Make Ahead: You can prepare the salad components ahead of time. Just keep the dressing separate until you’re ready to serve to keep the greens crisp.
- Adjust the Oregano: If you're a fan of herbs, consider adding fresh oregano or other herbs like dill or parsley to elevate the flavor profile even further.
- Serve Warm: Enjoy the salad while the salmon is still warm to experience the delightful contrast between the hot fish and the cool, crisp vegetables.
- Pair with a Drink: Complement your meal with a light white wine or a refreshing iced tea for the perfect Mediterranean dining experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 32g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 90mg
